Introduction: Experimental Bread Pudding
I had a quarter-loaf of Irish soda bread (with caraway seeds and golden raisins) left over from a recent study session at my favorite cafe, but it sat too long on my counter and went all brick-like on me. It's too tasty to let it go to waste, so I tossed together this bread pudding. As is often the case, I didn't measure anything, so this is more of an "experimental baking narrative" than a recipe.
Experimental Leftovers Bread Pudding:
Crumble 1/4 loaf Irish soda bread (or whatever bits of bread you have around) into a baking dish. Add other tasty dry ingredients and mix together. (In this case, I added a handful of currants, a bit of sugar, some crumbled graham crackers, cinnamon, and cardamom.) In a separate bowl, mix two eggs with milk (or soymilk) and yogurt such that you'll have enough liquid to thoroughly soak all of the dry stuff. Beat the eggs, soymilk, and yogurt together with some vanilla extract, a bit more sugar, and spices until tastiness is achieved. Pour the liquid ingredients over your dry ingredients in the baking dish. The liquid should almost-but-not-quite cover the dry stuff. Let it soak in for 10-15 minutes, then pop it into a 350F oven for 20 to 30 minutes, until the top is browned and a knife stuck in the center comes out clean.
I added a thin layer of sweet-cereal crumbly bits on top, mostly because I'd just finished the box of cereal and had the crumbly bits left over.
Bread pudding goes well with hard sauce, but I didn't feel like making that tonight. It turned out very well as it is. Banzai for experiements!